Description
Studded with chocolate chips, these easy gluten-free blondies are a mix of cake and cookie in one amazing single bite, and will surely satisfy your sweet tooth. Perfect as a sweet treat or dessert that you and your family can enjoy anytime, these gluten-free chocolate chip cookie bars are also totally dairy-free, but no one would know!
Ingredients
- 1/2 cup coconut oil, melted and cooled
- 1 cup sugar
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 1/2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 2 large eggs, beaten
- 1 cup dairy-free chocolate chips
Instructions
- Preheat and Line: Pre-heat oven to 350F (175C). Grease a 9″ x 13″ baking pan and line with parchment paper.
- Whisk Dry Ingredients: In a large mixing bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder. Whisk well to combine.
- Beat Sugar and Coconut Oil: In another large bowl, mix the melted coconut oil with sugar until creamy.
- Add Vanilla and Eggs: To the oil-sugar mixture, add the vanilla extract and eggs. Mix until well until you get a pale yellow liquid mixture.
- Add Dry Ingredients to Wet: Carefully add in the dry ingredients to the wet ingredients, and stir well until you get a homogeneous cookie dough.
- Fold in Half the Chocolate Chips: Pour 1/2 cup of chocolate chips into the dough and fold in the chocolate chips until they are evenly distributed
- Press Dough Into Pan: Press out chocolate chip cookie dough into the pan, making sure you get an even layer.
- Press Remaining Chocolate Chips into Dough: Press the remaining 1/2 cup of chocolate chips into the surface of the gluten-free blondie dough.
- Bake Until Golden: Bake for 20 minutes or until the edges turn slightly golden brown
- Cool Before Slicing: Allow to cool completely before slicing into bars.
Notes
Coconut Oil: I prefer using refined coconut oil (because it has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use vegan butter if you like. Alternatively, if you are not dairy-free, feel free to use normal melted butter or ghee if you prefer.
Sugar: I used light brown sugar, but you may also use cane sugar if you prefer. If you are diabetic or insulin resistant, I high recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Gluten-Free Measure For Measure Flour: Make sure you use a measure-for-measure gluten-free flour (sometimes also called 1:1 gluten-free flour), and NOT a gluten-free all-purpose flour mix. If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour if you prefer.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so make sure to include it if your gluten-free flour blend doesn’t already have it.
Baking Powder: The only leavening agent in this gluten-free blondies recipe is baking powder, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t like the taste of vanilla or simply don’t have it on hand, you may leave it out.
Eggs: In this gluten-free chocolate chip blondies recipe, eggs are necessary for binding the ingredients together. I have not made this recipe without eggs, so I don’t know how that would turn out. If you are allergic to eggs and make this using acquafaba or an egg-replacer, please let me know it goes in the comments below.
Chocolate Chips: I used dairy-free chocolate chips. If you are not lactose or dairy-intolerant, feel free to use normal chocolate chips instead.
Storing: To store, place the gluten-free blondies in an airtight container or wrap them in plastic wrap at room temperature for up to 4 days.
Freezing the Dough: You may also prepare the dough beforehand and then freeze the dough in various layers of plastic wrap for up to 2 months. Let the dough thaw completely overnight in the refrigerator before pressing it into the pan and baking.
Barely adapted from: Wine and Glue
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
